Ingredients:

• 1-3 T. olive oil
• 2 cloves pressed garlic
• 6 med. Zucchini, sliced
• ¼-1/2 c. pinenuts
• ½ lb. fettucine

Directions:
Heat oil in a large skillet. Add garlic and saute for a minute. Add zucchini and pinenuts and saute until zucchini is tender and pinenuts begin to brown. Remove from heat. Meanwhile, cook fettucini in boiling salted water; drain. Transfer to large bowl, add zucchini and toss well.